Spinach & Artichoke Dip

yuuuuuuummmmyy!! I got a craving for artichoke dip when I found a can of artichoke hearts in the cupboard the other day. Trader Joe's has these amazing "pretzel slims"/pretzel crackers that I thought would be pretty tasty as an accompaniment. THEN - I found a package of cream cheese in the freezer a few days later. (Who knew that you could freeze cream cheese?!) JACKPOT!!

I found a recipe online for artichoke dip to start out with and I played around with it a bit and came up with this one. I have to admit - it's pretty yummy, if I do say so myself. =) At first I just had artichoke in it, but it was a bit too rich and creamy...so I added a package of frozen spinach I found in the fridge.

My picture taking skills aren't so great though. The first picture (above) was under exposed and then I played around a bit with the brightness and contrast. The one below seems a little over exposed. *sigh*

Here's my "new" recipe for Spinach Artichoke Dip:

1 can of artichoke hearts (not marinated) - about 5-7 artichoke hearts - diced
2 small green chilies (like serrano chilies) - chopped finely
3/4 to 1 cup of mayonnaise (I personally thought 1 cup was a little too rich)
1 cup of grated Parmesan (freshly grated if you can get it)
1 - 8 oz package of cream cheese
1 - 10 oz package of frozen chopped spinach (thawed and squeezed to drain any liquid)
1 small clove of garlic - finely chopped and smoothed to a paste (use the side of your knife)

Mix thoroughly - serve hot or cold!! =) I personally think that the flavor is better room temperature or cool, because you can taste the individual flavors better; but I know that this dip is often served at restaurants as a hot appetizer. If you pop it in the oven, sprinkle a little bit of the Parmesan on the top of the dish to add a nice golden brown crust!

The flavors would probably develop nicely if you left it in the fridge overnight before serving, although the garlic flavor could possibly get a little strong. Enjoy!